Bhindi Aloo Fry

INGREDIENTS:

METHOD:

Dice the potatoes and soak in salt water for 15 minutes.
In a mixing bowl, remove the sliced bhindi, add ½ tsp of salt and mix well.
In a deep wok, heat the oil for frying.
Add the bhindi and stir.
After 3–5 minutes, add the potatoes and continue stirring constantly for 2 minutes.
Reduce the heat to low flame and continue frying with the lid on.
Keep mixing the vegetables intermittently.
Using a skimmer spoon, remove the bhindi aloo onto a kitchen towel to drain the excess oil.
Add the dry spices and mix thoroughly. Serve with warm chapattis or a portion of dal and rice.

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